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Analyzing a Taco Bell Restaurant ch7 p. 240 13th edition 1 Draw a diagram of the process using the format in Exhibit 7.3 2 Consider a base case where a customer arrives every 40 seconds and the customer service champion can handle 120 customer per hour. There are two Food Champions, each capable of handling 100 orders per hour. How long should it take to be served by the restaurant (from the time a customer enters the kiosk queue until her food is delivered)? Use queuing models to estimate this. 3 4 5 6 7 8 I will appreciate it
What are the Operational strategies for balancing capacity and demand? Operational strategies for balancing supply (capacity) and demand: a. Level capacity strategies b.
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Define the following in your own words, do not copy and paste, won't give points for that Lifestyle Entrepreneur Serial Entrepreneur Classic Entrepreneur
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